Peking Hot And Sour Soup

tofu

🥗Healthier: tempeh

💰Cheaper: silken tofu

Tempeh is a protein-rich alternative, while silken tofu is often less expensive.

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Portobello mushrooms provide a similar texture, while button mushrooms are more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat option, while vegetable oil is a budget-friendly substitute.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a similar tang, while white vinegar is often less expensive.

Cut grilled chicken into strips or use ground chicken.

Slice 5 ounces of medium firm tofu into quarter-inch strips.

Soak dry lily flowers in warm water for 5 minutes until soft.

Heat a deep frying pan and add a little vegetable cooking oil.

Add ginger and black bean paste to the oil and stir to infuse flavor.

Add dry wood ear mushrooms, regular button mushrooms, bamboo shoots, and soaked dry lily flowers to the pan; stir for about 1 minute.

Pour in 1 cup of organic vegetable stock and cover the pan; wait for it to boil.

Once boiling, reduce heat to medium and add soy sauce (3 teaspoons) and white vinegar (3 teaspoons); stir and taste for seasoning.

Add a pinch of white pepper for flavor.

Add the tofu to the boiling soup.

Mix 2 tablespoons of cornstarch with 3 ounces of water to create a slurry; ensure the soup is boiling before adding it slowly to thicken.

Once thickened, slowly pour in the beaten egg while stirring to create ribbons in the soup.

Drizzle sesame oil into the soup for flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens